Ammini Kozhukkattai is made from the left over kozhukkattai dough. I am not sure why it is called so, may be because they are mini or small…:) Whenever we make Kozhukkattai we end up with some leftover dough which is what is generally used for making Ammini Kozhukkattai and Paal Kozhukkattai. I have also used leftover kara puran (ulundhu puran) in this recipe which adds more taste. You can even add some idli podi to this dish which I learnt from Jeyashri’s Kitchen. This is a healthy dish and can be made quickly. So you can even make it on a regular day as a snack. Perfect for kids and adults.
- Kozhukkattai dough - 1 cup
- Oil – 1 tsp
- Mustard seeds – 3/4 tsp
- Urad dal – 1 tsp
- 2 to 3 curry leaves
- A pinch of asafoetida
- Left over Kara Puran (ulundhu puran) or idli podi - 2 tbsp (optional)
- Salt to taste
Method of Preparation:
- Make small balls from the dough. Smaller the better.
- Once you are done, grease your idli plates and place the balls and steam cook for 10 to 12 minutes, depending on your cooker. (just like how you make idlis).
- Turn off the stove and let the pressure subside and then remove kozhukkattai from the plates.
- It may be a little sticky when you remove them from steam but it will be fine after cooling. Do not over cook them because it will become hard.
- Heat oil in a pan and add mustard seeds. When it splutters add urad dal, asafoetida and curry leaves.
- When urad dal becomes golden brown add steam mini kozhukkattai and give it a toss.
- Now add the leftover kara puran (ulundhu puran) if you have some. Or you can substitute it with idli podi. Mix well.
- If you are adding idli podi instead of kara puran (ulundhu puran) add 2 tsp of shredded coconut.
- Mix everything well and remove from heat. Serve hot.